Vegan Sweet Potato Casserole

This vegan sweet potato casserole features a crisp, savoury pecan crumble and is a perfect side dish for Thanksgiving.

This recipe is one of my favourite Thanksgiving side dishes. I love how the nutty, savoury topping balances the creamy sweet potato filling. It’s delicious… and it tastes like it belongs at dinner, not dessert.

Serves 6 to 8

You’ll need:

5 large sweet potatoes, 3 pounds
1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling
1¼ cups milk, plus more if necessary
1 teaspoon ground ginger
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, for garnish
½ cup walnuts, plus more for garnish
1 garlic clove
1 tablespoon plus 1 teaspoon maple syrup
2 tablespoons extra-virgin olive oil or melted butter
½ teaspoon dried thyme leaves
½ teaspoon minced fresh rosemary
1½ teaspoons sea salt
¼ teaspoon freshly ground black pepper

Here’s how:

Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9×13-inch baking dish with olive oil.
Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.

Original source: https://www.loveandlemons.com